FLANK STEAK SPINACH SALAD

Years ago, a friend gave me the idea for this recipe, and with some tweaking, it’s become a favorite of ours

—Freddie Johnson, San Antonio, TX

Prep: 15 min. + marinating • Grill: 15 min. + standing • Makes: 16 servings

• 4 beef flank steaks (about 1 lb. each)
• 1 bottle (16 oz.) Italian salad dressing, divided
• 1 ¼ cups uncooked wild rice
• 2 pkg. (6 oz. each) fresh baby spinach
• ½ lb. fresh mushrooms, sliced
• 1 large red onion, thinly sliced
• 1 pint grape tomatoes, halved
• 1 pkg. (2 ½ oz.) slivered almonds, toasted

1. Place steaks in a shallow dish; add ¾ cup salad dressing and turn to coat. Cover and refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine rice with ½ cup salad dressing. Cover and refrigerate overnight.

2. Drain steaks, discarding marinade. Grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Thinly slice against the grain; cool to room temperature.

3. To serve, arrange spinach on a platter. Top with the rice, mushrooms, onion, tomatoes and steak. Sprinkle with almonds; drizzle with remaining salad dressing.

1 serving: 305 cal., 15g fat (4g sat. fat), 54mg chol., 348mg sod., 15g carb. (3g sugars, 2g fiber), 26g pro.